INGREDIENTS
2
skin-on, bone-less chicken legs
2
garlic cloves, coarsely chopped
1
knob ginger, peeled, finely grated
3
tablespoons olive oil
3 tbsp
Sriracha
1
tablespoon rice vinegar
1/2
tablespoon sugar
1/2
tablespoon fish sauce (such as nam pla or nuoc nam)
1/2 tsp
fresh cracked black pepper
1 tsp
kosher salt
2
limes, cut into wedges for serving
1 handful
fresh cilantro, roughly chopped
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